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Mexican Street Corn Skillet Recipe

Name: CHEVELANDs Mexican Street Corn Skillet Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups fresh corn kernels (about 1/2-inch cut); 2 tbsp unsalted butter; 1 tbsp neutral oil (canola or vegetable); 1 each shallot, finely minced (or small yellow onion); 2 cloves garlic, minced; 1 tsp chili powder; 1 tsp smoked paprika; 0.5 tsp ground cumin; 1 tsp salt; 0.5 tsp black pepper; 0.5 cups mayonnaise; 0.25 cups sour cream (or Mexican crema); 2 tbsp lime juice (fresh); 1 tsp lime zest; 0.75 cups crumbled cotija cheese (or feta); 0.25 cups fresh cilantro, chopped; 0.5 each jalapeño, seeded and finely chopped (optional); 1 tsp hot sauce (optional); 0.25 cups extra cotija for sprinkling; 4 each lime wedges; 2 tbsp chopped cilantro; 0.25 tsp chili powder (for dusting)

Inspired by CHEVELAND

Time30m

Serves4

Make Mexican Street Corn Skillet Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Skillet Corn

4 cups fresh corn kernels (about 1/2-inch cut)

2 tbsp Unsalted butter

1 tbsp neutral oil (canola or vegetable)

1 each shallot, finely minced (or small yellow onion)

2 cloves Garlic, minced

1 tsp Chili powder

1 tsp Smoked paprika

1/2 tsp Ground cumin

1 tsp Celtic sea salt

1/2 tsp black pepper

Creamy Coating & Finish

1/2 cups Mayonnaise

1/4 cups sour cream (or Mexican crema)

2 tbsp lime juice (fresh)

1 tsp lime zest

3/4 cups crumbled cotija cheese (or feta)

1/4 cups Fresh cilantro, chopped

1/2 each jalapeño, seeded and finely chopped (optional)

1 tsp hot sauce (optional)

Garnish & Serve

1/4 cups extra cotija for sprinkling

4 each Lime wedges

2 tbsp chopped cilantro

1/4 tsp chili powder (for dusting)

Method

Skillet Corn

Prep corn

If using fresh corn on the cob, stand each cob on a cutting board and slice kernels off with a sharp knife until you have 4 cups. If using frozen, thaw and drain excess water; pat dry.

Heat skillet

Place a large heavy skillet (10–12 inch) over medium-high heat. Add the oil and butter and heat until butter is melted and foamy and the mixture shimmers, about 1–2 minutes.

Cook shallot and garlic

Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Brown the corn

Add the corn kernels in a single layer as much as possible. Let cook undisturbed for 2–3 minutes to develop a golden sear, then stir and allow another 2–3 minutes to brown other sides. Total browning time about 5–7 minutes.

Season

Sprinkle the chili powder, smoked paprika, ground cumin, salt, and black pepper over the corn. Stir to combine and cook 1–2 minutes to toast the spices and meld flavors.

Creamy Coating & Finish

Make the creamy sauce

While the corn finishes browning, in a medium bowl whisk together the mayonnaise, sour cream (or crema), lime juice, lime zest, hot sauce (if using), and half of the crumbled cotija until smooth.

Combine corn and sauce

Reduce skillet heat to medium-low. Pour the creamy mixture over the hot corn and gently fold to coat evenly. Cook 1–2 minutes to warm the sauce and allow it to cling to the kernels; do not boil.

Finish with mix-ins

Remove the skillet from heat. Stir in the chopped cilantro and finely chopped jalapeño (if using) and taste; adjust salt, pepper, or lime juice as needed. Fold in the remaining cotija, reserving a small amount for garnish.

Garnish & Serve

Transfer the corn to a serving dish or serve directly from the skillet. Sprinkle the reserved cotija evenly over the top, dust lightly with a pinch of chili powder, and scatter the additional chopped cilantro.

Serve immediately with lime wedges on the side for squeezing. Offer extra hot sauce at the table if desired.

Leftovers: Let cool to room temperature, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or lime juice if sauce seems thickened.